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Air Fryer Blueberry pie
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Air Fryer Blueberry Pie

Air Fryer Blueberry Pie with a delicate cornmeal crust.
Servings 8 slices
Prep Time 1 hour
Cook Time 13 minutes
Duo Crisp/Ninja Foodi Deluxe Cook Time 20 minutes
Total Time 1 hour 13 minutes

Equipment

  • Food processor
  • 3 Mixing bowl (1 large and 2 small)
  • Mixing spoon
  • Measuring cups and spoon
  • French rolling pin or pasta maker (If you have a pasta maker, it significanlty cuts down on the time it takes to roll the crust and cut it in strips for the lattice)
  • Cutting board or marble slab for rolling if not using a pasta maker
  • Pizza Cutter or knife (If you have a pasta maker, you can use it to cut the strips for the lattice)
  • 4 5-inch pie pan
  • Baking sheet
  • Pastry brush (optional)
  • Oven Air Fryer or 8-qt Instant Pot Duo Crisp or 8-qt Ninja Foodi Deluxe
  • 2 Stackable trivets if using a Duo Crisp of Foodi Deluxe

Ingredients

Blueberry Pie Filling

  • 600 gram bag frozen blueberries Bags of frozen blueberries typically come in this size. 4 cups frozen blueberries if using a bigger bag.
  • 1.5 tbsp lemon juice
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 tbsp unsalted butter divided into 4, cut into small dots
  • 1 large egg optional for egg wash
  • 1 tsp water optional for egg wash

Cornmeal Pie Crust

  • 1.75 cup all-purpose flour
  • 0.75 cup medium grind cornmeal
  • 1/3 cup icing sugar
  • 1 cup cold unsalted butter cubed (2 sticks)
  • 6 tbsp ice water
  • 1 tbsp vinegar
  • cornmeal for rolling

Instructions

Prepare the filling

  • In a small mixing bowl, blend the sugar and cornstarch.
  • In a large mixing bowl, add the blueberries and lemon juice. Toss.
  • Sprinkle the sugar and cornstarch mixture over the blueberry mixture. Mix well.
  • Let stand for at least 15 minutes.

Prepare the crust

  • In the food process, add the flour, cornmeal and icing sugar. Blend well.
  • Add the cubed cold butter. Blend until the mixture is the consistency of small peas.
  • In a small mixing bowl, mix the 6 tbsps of water with vinegar.
  • Add the water/vinegar mixture to the food processor. Pulse until it is well-combined. The dough should be soft to the touch and not wet. If the dough is not holding together, add a tsp of water and pulse again.

Roll the crust

  • Divide the dough into 8. Refridgerate the dough that isn't currently being rolled.
  • If rolling by hand, lightly flour the surface with cornmeal. Place the dough on the centre of the board. Lightly flour the dough with cornmeal.
  • Roll the dough from the centre out to the top edge. Rotate the 45 degrees and repeat. Continue the process until the dough is evenly rolled and about 2 mm thick.
  • If rolling using a pasta maker, flatten the dough enough that it will go through the pasta maker at setting 8. Rotate the dough and put it through the pasta maker at setting 2. Rotate and repeat.
  • Place the rolled dough in the 5-inch pie pan. Tuck the overhang and then cut away the excess.
  • Place the pan with the dough in the refrigerator.
  • Set the excess aside. This will be used later to make the lattice for the top crust.
  • Repeat rolling the above steps until all pans are filled.

Fill the pies

  • Fill each pie pan with 3/4 cups of the pie filling you made and set aside earlier.
  • Add the smalll dots of butter to the top of the filling.

Cover the pies

  • Divide the scraps into 2 balls.
  • Roll the first ball using the above method.
  • Cut the crust into the strips between 0.5 cm to 1 cm in width. The width is purely one of personal preference. If you are using a pasta maker, run the rolled crust throught the linguini cutter.
  • Create a lattice on top of the pie using whatever method works for you. I like to add a strip in one direction, then the next strip in the perpendicular direction, the next strip in the direction of the first strip with a gap of about 0.5 cms, perpendicular with gap, repeat until the pie is covered. Doing it in this way creates a nice braid effect down the centre of the pie. Pinch the crust before cutting off the excess.
  • Repeat until all the pie are covered.
  • Put the pies on a baking sheet and put in the freezer for 15 minutes.

Air Fry the Pies in Oven-Style Air Fryer

  • OPTIONAL: Beat the egg with 1 tsp of water. Using a pastry brush, lightly brush the top of each pie. This will create a deep gold pie crust.
  • If using an oven-style air fryer, preheat the oven using the Bake function at 375 F for 13 minutes.
  • Place 2 pies per baking tray.
  • When the "Add Food" notice goes off, add 1 tray of pies on the bottom level. Bake for 12 - 13 minutes.
  • When done, remove the tray with the pies. Let the pies cool to room temperature before serving.
  • Repeat with the remaining 2 pies.

Air Fry the Pies in an Instant Pot Duo Crisp or Ninja Foodi Deluxe

  • If using an Instant Pot Duo Crisp or Ninja Foodi Deluxe, place a trivet in the bottom of the inner pot.
  • Place a pie on the trivet.
  • Place the second trivet.
  • Place the second pie on the top trivet.
  • Place the lid.
  • Using the "Bake" function, bake at 375 F for 15 minutes.
  • When done, remove the top pie and top trivet.
  • Place the lid.
  • Using the "Bake" function, bake at 375 F for an additional 5 minutes.
  • Remove the pie to cool to room temperature before serving.
  • Repeat with the remaining 2 pies.

Notes

Blueberry pie is amazing with a light sprinkling of natural Fleur de Sel. The salt enhances the natural sweetness of the blueberries.
Eat within three days or freeze.
Author: Jules Sherred
Calories: 542kcal
Course: Dessert
Cuisine: Northern European
Keyword: High Effort

Nutrition

Nutrition Facts
Air Fryer Blueberry Pie
Amount Per Serving (0.5 pie)
Calories 542 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 92mg31%
Sodium 16mg1%
Potassium 155mg4%
Carbohydrates 69g23%
Fiber 4g17%
Sugar 29g32%
Protein 6g12%
Vitamin A 871IU17%
Vitamin C 8mg10%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.